Green Chili Pickle

Green Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This is a rather hot and spicy pickle, not for the timid palate by any means.

Ingredients:

20 green Serrano chili peppers

3 tablespoons coriander (dhania)

1-1/2 tablespoon fennel seeds (saunf)

1 teaspoon fenugreek seeds (mathi)

1 teaspoon mustard seeds (rai)

1/8 teaspoon asafetida (hing)

3 teaspoons salt

1 teaspoon mango powder (amchoor)

1/2 teaspoon turmeric

1 tablespoon vinegar

2 tablespoons oil, mustard oil preferred

Method

Wash and dry the chilies and cut a vertical lengthwise slit in each one.

IF U WANT THE CHILLY TO LAST FOR MORE THAN A YEAR!!!!!
HEAT 4 TABLESPOON MUSTARD OIL,WHEN VERY HOT PUT THE CHILLIES, LOWER THE HEAT AND SIMMER, TURN CHILLIES OCCASIONALLY FOR 10 MINS.BOTTLE AND KEEP IN FRIDGE
I MADE IN 2010, LAST FEW LEFT
BEST OF LUCK

Hi Chelsea,
Jains, as per their religion, are not supposed to eat onion or garlic because they are root vegetables and most Jains still follow this practice. Manjula ji is a Jain and I am too. That is what I love about Manjula ji as she doesn’t use any of these vegetables but still her recipes are my favourite and they turn into the tastiest dishes.

Hi manjula madam,
The recipe is great & much appreciated.
However I would like to draw your attention to the fact re: the “pungency (hotness)” of the chilies happens because of the presence of capcisin. Which is found on the inner side of the skin of Chili padi.

Thus contrary to popular belief. Thus pungency has nothing to do with seeds or white midsection.

This may be a recipe I have been looking for for many years, though I don’t remember it as a pickle, but rather a stuffed pepper made by a woman from Tamil Nadu. I notice that you put this in the sun for a day. Do you have a recipe for lemon pickle where it, too, is placed in the sun?

I love your website, as I don’t used garlic or onion in my cooking. Thank you so much.

I prepared this achar last week, my husband loved it so much that he won’t forget to bring the achar bottle for any lunch/dinner he will have at home. Thank you so much for such an easy and yummy recipe!

deepti Lemon pickles are the easiest one, use Lime instead of leamon. Take lime, and scrap their outer skin slightly, not too much. Then using knife make a deep cut on each lime and put them in jar. Now stuff the jar wiith salt so that half of the jar is looks filled with salt. Shake the jar so that all the lime loosk covered with salt. Now take some more lime and take out their juice. For 2 kg lime 500 ml lime juice should be enough. Pour this juice in jar and keep the jar in sunlight till you see height of lime in jar going down. Then you can keep inside room also and wait till color of lime turn brownish and they become soft. It should take quite a long time, patience is all you need. It taste great!!

hi Manjula,I too make chili pickle exactly the same way as you do,the only difference is that I do not use vinegar,instead I use mustard seeds powder and they are quite good as my family nad friends say.

Iam going to make this achar but the bottle on the Kissan mustard oil says “for external use only” can we consume this oil? is it
safe to do so? Also, if so is there a process that needs to be done to use mustard oil? Can I use another type of oil instead? PLease
let me know. Thanks

I, too, was concerned about using mustard oil that was labeled “For external use only”; however, the lady at the Indian Grocery store assured me that it was fine to use in making lemon pickle, which was the purpose for which I had purchased it.

I then did some research and found that the objectionable fatty acid in mustard oil is erucic acid. Apparently, early models to study erucic acid used rodents. When erucic acid had negative impacts on the male rats especially, it was labeled unsafe. BUT, since those early studies, it has been discovered that rodents don’t metabolize fatty acids the same as do humans and are a very poor animal model for studying fatty acids. You might read the article on wikipedia (http://en.wikipedia.org/wiki/Erucic_acid) to decide for yourself how safe or unsafe erucic acid is.

For myself personally, I decided that is was safe enough for me to use–I do use it to make lemon pickle just because it tastes so wonderful. I took into account that the amount of mustard oil that I would ingest daily–and I do eat lemon pickle daily!–would be minimal. While I can’t say it’s safe, it looks to me like it hasn’t been shown to negatively impact humans.

this achar was relly nice and i made i have just got the website by going through jain bhajans i lkike all the recipies i have tried some few of them and all of them turned out nice keep on posting new receipies